Preheat oven to 160°C and ensure your angel food cake tin is completely clean and ungreased.

Sift the gluten-free flour with 100g of the caster sugar three times to ensure it is very light and airy.

In a large bowl, beat the egg whites with cream of tartar and salt using an electric mixer until soft peaks form.

Gradually add the remaining 100g caster sugar, one tablespoon at a time, beating until stiff glossy peaks form.

Beat in the vanilla and almond extracts until just combined.

Sift one-quarter of the flour mixture over the egg whites and gently fold in using a large spatula. Repeat with remaining flour in three additions.

Gently spoon the batter into the ungreased angel food cake tin and smooth the top.

Bake for 40-45 minutes until the top is golden brown and springs back when lightly touched.

Immediately invert the pan onto a cooling rack or bottle neck and cool completely upside down for at least 2 hours.

While cake cools, toss sliced strawberries with 2 tablespoons caster sugar and refrigerate for 30 minutes to macerate.

In a chilled bowl, whip the cold heavy cream with icing sugar and vanilla until soft peaks form.

Run a thin knife around the edges of the cooled cake and remove from pan.

Slice the cake and serve topped with macerated strawberries and fresh whipped cream.